Marco Canora says you can swap in any starch-like bread or pasta for the farro (a nutty Italian grain) in this recipe. A Lesson in Farro: Canora simmers farro in water with Sautéed onion, carrots and celery. The aromatic vegetables add delicate flavor to the cooked grains.
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 yellow onion, quartered
1 carrot, halved
1 celery rib, halved
12 ounces farro, 1 3/4 cups
5 cups water
3 tablespoons red wine vinegar
Freshly ground pepper
1/2 red onion, thinly sliced
1 seedless cucumber, halved lengthwise and thinly sliced crosswise
1 grape tomatoes, halved
1/4 cup chopped fresh basil
How to Make It
In a large saucepan, heat 2 tablespoons of the oil. Add the yellow onion, carrot and celery, cover and cook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about 10 minutes; season with salt. Cover and simmer until the farro is al dente, about 10 minutes longer. Drain the farro and discard the onion, carrot and celery. Let cool completely.
In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes and basil, season with salt and pepper and serve.
This is quite yummy. We made it a couple times, making changes in the veggies we used. Versatile.
DO NOT skip the step of coating the farro with the oil. I'm pretty sure if you do, the entire salad becomes a bit gummy. That was the only step I missed the last time I made this and the texture was off because of it.